12 lasagna noodles (prepared according to package directions)
2 tbsp olive oil
1 package (16 oz.) Johnsonville® Italian Ground Sausage
1 medium onion, chopped
2 cloves garlic, chopped
1 jar (24 oz.) Classico® Tomato and Basil Pasta Sauce
4 cups ricotta cheese
1 large egg
1/2 cup grated parmesan cheese
1 tbsp dried parsley
1 9 x 13 Chinet Bakeware® Baking Pan
2 cups mozzarella cheese, shredded
1 tsp. dried oregano
Preheat oven to 350°F. In a medium saucepan, sauté the sausage in olive oil, crumbling with a wooden spoon, until no longer pink.
Add onion and garlic and continue sautéing for another 4 minutes until the sausage is cooked through.
Add pasta sauce to the sausage mixture and set aside.
In a medium bowl, blend ricotta cheese, egg, ¼ cup parmesan cheese, parsley; set aside.
Spread 1 cup of the sauce mixture on the bottom of baking pan, top with 3 lasagna noodles.
Spread ¼ of the ricotta cheese mixture on the noodles and layer 1 cup of the sauce mixture. Sprinkle ½ cup mozzarella cheese over this.
Repeat this process two more times, starting with the noodles and finish with the remaining 1/4 cup parmesan cheese. Sprinkle with oregano.
Bake for 45 minutes until hot and bubbly. Let stand 10 minutes before cutting.
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